Homemade Apple Cider

This afternoon after church, I made some of this Apple Cider for my wonderful husband.  In the Fall, this is his FAVORITE drink, so, I thought that I would be extra nice and show my love for him.

Step 1: Rapidly Boil 1 hour

Step 2:  Reduce Heat and simmer 2 hours

Step 3: Remove from heat, cool, and strain

Step 4:  Drink Up!

 This recipe is a WINNER in my house.  We added some caramel to it, and YUMMY!

Breakfast Tacos

6 tortillas
8 eggs
2 Tbsp Milk
1/4 c chopped spinach (fresh or frozen, thawed)
6 bacon slices, cooked & crumbled (I used Canadian Bacon)
Shredded cheese
Salsa
Ranch Dressing
Ketchup

Scramble eggs with the milk with the spinach tossed in.  Heat tortillas as directed on package.  Arrange small bowls (or mix the bacon and eggs together - this is what I did), on the table for each ingredient so you can pick and choose what to put in the tortilla and fold into a delicious breakfast taco.

I wish I remembered to get a picture of it before diving it, for sure next time.

This recipe was taken from The Source Book, pg. 26 - SacramentoParent.com

African Chicken Treat

This may seem like a strange meal, but, let me tell you that it is very
D-E-L-I-C-I-O-U-S! 

1 1/2 c water
2 tsp chicken bouillon granules (I used a cube, it's all I had)
2 onions, thinly sliced (I used one and just chopped it up)
1 red bell pepper, sliced (once again, I chopped it)
1 green bell pepper, sliced (same as above)
2 ribs celery, thinly sliced (once again, chopped)
8 chicken thighs, skinned
1/2 c extra crunchy peanut butter (I used regular crunchy p.b.)
crushed chili pepper of your choice (I left this out, I am not fond of heat)

Combine water, chicken bouillon, celery, onions and peppers in slow cooker.  Spread p.butter over both sides of chicken pieces (I just tossed it in after the chicken and mixed -- touching raw chicken makes me squirm).  Sprinkle with chili pepper.  Place on top of ingredients in slow cooker.  Cover and cook on Low for 5-6 hrs.  Serves 4.

This recipe came from Fix-It-and Forget-It. 
I wish I could get a pic on here, but neither of my cameras are working at the moment :-(

Three - Bean Casserole

Makes 8 servings
Prep: 20 min; Bake: 45 min

1 pound bulk pork sausage
2 stalks , medium, celery, sliced (1 cup)
1 medium onion (1/2 cup)
1 clove garlic, finely chopped
2 (28-ounce) cans (each) baked beans, in tomato-sauce
1 (15-ounce) can lima beans or butter-beans, drained
1 (15-ounce) can kidney beans, drained
1 (8-ounce) can tomato sauce
1 tablespoon ground mustard
2 tablespoons honey or packed brown sugar
1 tablespoon white or cider vinegar
1/4 teaspoon red pepper sauce

1. Heat oven to 400°.
2. Cook sausage, celery, onion and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
3. Mix sausage mixture and remaining ingredients in ungreased 3-quart casserole. Bake uncovered about 45 minutes, stirring once, until hot and bubbly.

Slow Cooker Directions: Substitute 1/2 cup ketchup for the tomato sauce. Decrease honey to 1 tablespoon. Cook sausage, celery, onion and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture and remaining ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes to blend flavors.

** Now, I have to admit, I was in such a hurry to make this recipe, that I forgot to add the brown sugar, vinegar, ground mustard, and the red pepper sauce, BUT it was still a very tasty dish**

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Sloppy Joe Bake

Makes 6 servings

1 pound ground beef
1 (15-ounce) can Original-Style sloppy joe sauce
2 cups Original Bisquick®
1/2 cup milk
2 tablespoons margarine or butter, softened
1 egg
4 slices process American cheese, cut diagonally in half

1. Heat oven to 375°. Grease round pan, 9 x 1 1/2 inches. Make beef and sloppy joe sauce as directed on can.
2. Stir Bisquick, milk, margarine and egg until soft dough forms. Spread dough in bottom and up side of pan to within 1/4 inch of rim. Spoon beef mixture evenly over dough.
3. Bake uncovered 25 minutes. Arrange cheese triangles on beef mixture. Bake about 5 minutes or until cheese is melted.

HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Silly Spaghetti Casserole

This dish was a HIT with the kids.  You can't tell, but those are stars that I cut out of an orange bell pepper with a small cookie cutter.  I got this recipe from one of my NEW cookbooks, Cooking for Kids Bible.

Nonstick cooking spray

8 oz uncooked spaghetti, broken in half

1/4 c finely grated Parmesan cheese

1/4 c cholesterol-free egg product (or 1 large egg)

3/4 lb lean ground beef/turkey/chicken

1/3 c chopped onion

2 c pasta sauce

1/2 (10 oz) pkg frozen cut spinach, thawed and squeezed dry

1 green, yellow, orange or red bell pepper, cored and seeded

Preheat oven to 350*F.  Spray 8-inch square baking dish (you can use a casserole dish too) with cooking spray.  Cook spaghetti according to pkg directions, omit salt and oil.  Drain.  Return spaghetti to saucepan; cool slightly.  Add Parmesan cheese and egg.  Toss until well mixed.  Place in prepared baking dish.  Spray large non-stick skillet with cooking spray.  Brown beef and onion in skillet over medium-high heat, stirring to break up meat.  Drain fat.  Stir in pasta sauce and spinach.  Spoon on top of spaghetti mixture.  Sprinkle with mozzarella cheese.  Use small cookie cutter to cut decorative shapes from bell pepper.  Arrange on top of cheese.  Cover with foil.  Bake 40-45 minutes or until bubbling.  Let stand 10 minutes.  Cut into squares.  Makes 6 servings.

Homemade Yogurt

3-3/4 c warm water
1 2/3 c instant nonfat dry milk
-- or you can use 4 c milk instead of the water and powdered milk--
2-4 Tbsp store bought, plain yogurt w/live cultures (read label to be sure there are live cultures)

In a large bowl, combine water and powdered milk.  Stir very well and let sit for a few minutes.  All powdered milk should be dissolved.  Heat milk over medium heat until it reaches 180*F.  This kills off any bacteria.  Remove from heat and stove and allow to cool to 110*F.  If the milk is any hotter, it will kill the yogurt cultures.  Add the store bought yogurt to the warm milk, stir well until yogurt is dissolved completely.  Carefully pour the mixture into a very clean, quart-sized canning jar.  Incubate the yogurt in the oven which is set to about 100*F -between warm and 200*F (my electric oven has a warming temp) for 6-8 hours or until set almost as thick as store bought yogurt.  Chill and eat. 

I buy a big container of plain yogurt, use the 2-4 Tbps and then freeze the rest of the yogurt (I use ice cube trays - 1 Tbsp for each cube).  Once they are frozen, I remove and put into a freezer bag and store in the freezer.  When I am ready to make some more yogurt, I pull out the cubes and let them thaw while I am heating the milk.

Homemade Granola

1/2 c butter (1 stick)
1 c brown sugar
1/4 c water
4 c rolled oats

Preheat oven to 375*F.  In large 4 qt pot, melt the butter and sugar in the water.  Stir well and let simmer for a few minutes.  Remove from heat add the oats into the pot, making sure the oats get evenly coated.  Spread the Granola out on a cookie sheet (one with sides).  Bake it for 10 minutes or until golden brown.  Let cool, then break into small pieces.  To store, put it into an airtight container or a gallon sized Ziplock bag.  You can add nuts, dried fruit or some cinnamon to it if you like as well.  Great for breakfast or snack

East Peasy Veggie Spuds

This is an oldie but goodie in my house.

4 potatoes

1 bag frozen veggie medley

1 can cream of celery,cheese, or broccoli soup

1/8-1/4 c milk

cheese to taste

Clean and scrub the spuds. Pierce them and then throw them into the microwave to cook. While they are cooking away in the microwave; get a medium sauce pan and throw in the veggies, add the soup, and milk. Stir it all together. Once everything is warm, toss in some cheese, stir until it has completely melted. Once the spuds are done, split them open and top with the veggie sauce. you can top with bacon bits if you like. This is a very filling meal in itself.

Fajitas

Once again, this recipe was taken from Pantry Principles.

Fajitas

8-12 oz chicken breasts, sliced thin

1 Tbsp olive oil

2 limes, juice and zest (reserve)

2 bell peppers, sliced

1 onion, sliced (I minced mine)

2 cloves garlic, minced

1 tsp ground ancho chili (I used regular chili powder)

1/2 tsp cumin

1/4 c orange juice

1 Serrano pepper

8-12 whole wheat or corn tortillas

Marinade chicken, peppers, onion, garlic, chili, spices, lime zest, and orange juice. Stir-fry, sprinkle lime juice all over and serve. Warm tortillas in a hot oven wrapped in foil for 10-15 minutes. Serve with shredded cheese, spinach, sour cream, salsa, etc.

Pasta Alla Cece

This is another recipe from Pantry Principles. Once again, I forgot to get a picture of it, sorry.

4 c cooked garbanzo/lima beans

1 can artichoke hearts, quartered

1 can black olives, quartered (I used sliced)

1 Tbsp capers (optional)

2 Tbps olive oil

2 tsp red pepper flakes

3 cloves garlic, minced

1 tsp dried thyme

plenty of fresh ground pepper

salt to taste

1 c chicken broth

32 oz. crushed tomatoes (I used diced)

1/2 c chopped parsley

1/4 c fresh basil, chopped

1/2 c Parmesan cheese

Start a pot water boiling add the pasta. While the pasta is cooking, saute the garlic and red peppers in the olive oil. Add the beans, thyme, salt and pepper continuing to saute for 3-4 minutes. Add the broth, artichokes, olives, capers, and tomatoes. Drain the pasta and add to the sauce. Stir in the parsely and top with Parmesan cheese. (I left them seperate, just for my kids sake... I did want them to eat and not turn up their noses).

Veggie Soup with Barley (crock pot)

Yet, another recipe from Kate's Kitchen, and her cookbook, Pantry Principles...

2 c white, garbanzo, or lima beans, soaked (I used can)
1/4 c pearl barley
1 onion, chopped (I used 1/2 of an onion)
3 carrots, sliced
3 stalks celery, chopped
3 red potatoes, cubed
2 Tbsp olive oil
1 (14-oz) can diced tomatoes
4 c water or broth (I used 1/2 beef broth and 1/2 water)
1/2 tsp salt
1/4 tsp cayenne

Saute veggies in oil and place in crock pot. Add everything else except salt. Cook on high for 3 hours. Add salt. Serve with sliced bread, rolls, or bread sticks. Top with cheese.

Once again, my family loved it.

Chicken Chasseur

12-16-oz chicken breasts, cut into strips
1 onion, chopped
3 cloves garlic, minced
2 Tbsp tomato paste
1 c chicken broth
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1/4 c flour
1/4 c cream

In a large skillet, brown chicken and remove from pan. Add onions and garlic and saute until soft. Mix flour with cream until smooth. Add all ingredients and simmer for 15-20 minutes.

I wish I got a picture of this dish, but it got put away before I could get it.

This recipe is from Kate's Kitchen from her cookbook, The Pantry Principles.

Calico Beans

1/2 c. of any 3-5 different beans - or how every many you want (if using dry, soak overnight)

1 onion. chopped

6 carrots, chopped

4 stalks celery, chopped

2 bell peppers, chopped

1 lb. fresh spinach, sliced thin

broth or water to cover

Saute onion, carrot, celery, and peppers in oil until softened. Place everything except spinach into crock pot. Cook on high for 3-4 hours or low for 6-8 hours. Add spinach during the last 10 minutes of cooking. Serve and sprinkle with cheese.

I modified this recipe a bit, and I also turned it into more of a soup. This is a very good dish, especially when paired up with homemade dinner rolls or bread.

I got this recipe from Kate's Kitchen from her cookbook, The Pantry Principles.

Russian Borsch

Now, this recipe may seem strange, & let me tell you, I had my doubts as well. But, this is very tasty and good! I made this for a big group of people, (there were 36 of us & we had other authentic Russian dishes as well). Just cut it in half, or make the whole thing and freeze for later! It does freeze well.

Russian Borsch
Serves 20
1 cube of butter
Caraway & dill seeds
5 onions peeled and chopped
4 veggie cubes
10 potatoes peeled and cubed
8 Tbsp vinegar or to taste
24 beets sliced thin (I used canned)
8 Tbsp honey or to taste
6 carrots peeled and sliced/diced
Fresh dill
2 medium cabbage heads shredded
Sour cream
4 garlic cloves minced

Put all ingredients except sour cream and fresh dill in one big pot. Cook for a few hours on the open fire. Top each serving with sour cream and dill.

I wish I got a picture of it while cooking it, but I wasn't able to get one.